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Berkeley Bites: Alice Waters

Do Berkeleyside readers even need an introduction to the mother of the American fresh, local, sustainable, organic food movement?

Berkeley Bites: Berkeley Student Food Collective

It seems unthinkable that the People’s Republic of Berkeley has existed without a food co-operative for more than two decades. Well, try not to choke on your non-GMO, organic, fair trade, soymilk chai latte, but the co-op is coming back to Berkeley.

Berkeley Bites: Michael Wild, BayWolf

The restaurant game is notoriously tough. Profit margins are thin, the dining public fickle, feeding people day in and day out is bloody hard work. The life span of a typical eatery: a few years, tops.

Berkeley Bites: Fearless critic Robin Goldstein

Robin Goldstein has the kind of pedigree that might make you expect him to be, frankly, a bit of a wine and food snob. He studied neuroscience and philosophy at Harvard, earned a law degree from Yale, picked up a cooking credential from the French Culinary Institute and added a certificate from the Wine and Spirit Education Trust for good measure.

Berkeley Bites: Minh Tsai, Hodo Soy Beanery

Minh Tsai is on a mission to make tofu the next hip artisanal food. He knows he has a ways to go to get many Americans to even taste tofu, but if anyone can make it cool to eat bean curd, this enthusiastic self-described tofu master is the man for the job.

Berkeley Bites: Paul Arenstam and Charlene Reis, Summer Kitchen & Bake Shop

Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. A decade ago Arenstam opened his own restaurant, Belon, in the city.